温度、pH值和光照对蓝莓汁花色苷稳定性的影响

摘要

The effects of temperature, pH - value, and light source on the stability of anthocyanin in the blueberry juice were studied in this paper. The results showed that anthocyanin maintained its red color only in acidic circumstance, but was not stable in alkaline circumstance. Blueberry juice anthocyanin faded faster in natural light than in dark condition. Blueberry juice anthocyanin had a higher stability at the temperature of 60 T. After being heated for 4 hours, the residual rate of anthocyanin stayed above 80%.%研究了温度、pH值、光照对蓝莓汁花色苷稳定性的影响,结果表明:花色苷在酸性介质中保持其本色——红色,而在碱性介质中则相对较不稳定；蓝莓花色苷在自然光直射下褪色较快,在避光条件下褪色相对较慢；蓝莓汁中的花色苷在60℃以下的热稳定性较好,加热4h后,其花色苷残留率达80％以上.